This recipe calls for fresh tarragon and rosemary, but you can substitute dried instead. Or try fresh cilantro and lime juice.

Soak skewers in water for at least 10 minutes. Preheat the grill on high. Combine lemon juice, olive oil, garlic, herbs and seasonings in a medium glass bowl. Place shrimp into lemon marinade; let stand for 5 minutes. Skewer the shrimp and place on the grill. Cook for about 2 minutes on each side or until shrimp is thoroughly cooked.

• 2 wooden skewers (8 inches each)
• 1 lemon, juiced
• 1 tablespoon olive oil
• 2 teaspoons finely minced garlic
• 1 teaspoon finely chopped fresh tarragon
• 1 teaspoon finely chopped fresh rosemary
• 1/2 teaspoon kosher salt
• 1/4 teaspoon ground black pepper
• 12 pieces shrimp, peeled and deveined (21/25 size)